ElderReflections

I find chicken liver mild enough not to bother, but stronger tasting meats (lamb liver) will taste less bitter/metallic after an hour in a light salt+milk bath

I wear a jacket that is now structurally reliant on the random patches I have sewn on over the years... and it still looks like shit... but it has a pocket that once held a jug of wine while I saw Prodigy in Paris, and no new jacket can replace that

Also consider the Yes Ladder - in sales, getting someone to say yes to something small makes them more likely to agree to other things.

It also applies to other contexts. If a police suspect refuses to talk, they ask innocuous questions because once someone starts talking, it's hard to stop.

Admitting incorrectness will make you more likely to concede other points too

"NO! I will destroy you, and wipe your seed from this earth unless you agree that Batman Begins had some pacing issues at the end of act 1!

Where do you think Gorilla Glue comes from?

H

I remember watching this in school... as a treat

Largely similar to what you have, but abstracting away the metalware and reframing as human-centric.

If the user is at the center, surrounded by more users, making primary & secondary connections, in an approximate circle shape. You can then show traditional social media owners as wedges of that circle, containing (owning) a fraction of the users & preventing connection to others, vs. Fedi that lets you connect to everyone.

I'd say these fall into the same trap that most fediverse explainers fall into — too focused on implementation details, not the experience. The average FB user thinks they're connecting to friends directly, not really considering the system architecture that powers it.

I'd like a graphic that shows how centralised media blocks connections to others outside thier walled garden.

Yes, top advice. These are clear, but I still don't like to take chances with old things from unknown sources. Always rubber up!

The guy I got them from said he'd pulled them up from an old church. Admittedly less dull, but the weeks I've spent working on these have been painful

You've just got to do what works for you. I use a yeast I've kept from a bottle of live beer, put 10% semolina in the dough mix, and use blood sausage, apple & preserved chilis for toppings. No rules at my house